I'm making pizza for guests a week from Saturday, my dilema is what to make with the pizza. Salad is on the menu, but we are at a loss for what to do for appetizers. I'm thinking along the line of an antipasti tray, but what other options come to mind that won't fill our guests up before they get to the main course?

I like to roast peppers (red & Yellow), peel off the skin, mix with olive oil, sea salt, golden raisins and pine nuts (let the flavors mix for an hour or two) and serve with some good country bread. It is amazing on pizza if you have some left over.

I'm making pizza for guests a week from Saturday, my dilema is what to make with the pizza. Salad is on the menu, but we are at a loss for what to do for appetizers. I'm thinking along the line of an antipasti tray, but what other options come to mind that won't fill our guests up before they get to the main course?

Suggestions?

Stuart, in similiar situations, I'd just start the first pizza sooner. If they came for the pizza don't delay. I don't know the format of your gathering, but pizza can be enjoyed as a continous appitizer. Serving salads and breaking the evening up into courses sets a rigid tone. Get the guests involved.

At a friends moving party years ago, we made over 50 pizzas from scrath non stop. Every pizza was tailored to the small group that created it. They listed the toppings on sticky notes. They got involved putting on the toppings.
just my thoughts
Harold

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